The ex chef
The Ex ChefRecipes from my past life
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 31 | Subscribers | Read | theexchef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Spicy Fermented Broccoli
This recipe originally came about because of a failed steak special that left me with 30 pounds of leftover broccoli rabe. Without any immediate need for the rabe, I decided to preserve it, named it “Rabe-chi” and found ways to incorporate ...
Sweet Potato Soup
The first time I prepared this soup it was adapted from a recipe found in James Peterson’s “Splendid Soups”. That first iteration had a flavor profile that nodded to Mexico, with roasted and fresh chilis and sour cream. It has gone through ...
Oven-Roasted Tomatoes
This technique helps bring out and concentrate the flavor of tomatoes. I use two different methods to do this. The first method is low heat and will take up to 8 hours. I mostly do this with plum tomatoes to yield an ingredient more akin to...
Spicy Boiled Peanuts
Growing up we used to buy boiled peanuts from folks selling them on the side of the road. The peanuts would either be plain, or spicy, and served in a paper bag within a plastic bag to catch any stray juices. In my opinion, the best way to ...
Authors
The writers behind this newsletter.
A chef in my former life, currently working in food media. Just sharing recipes from repertoire.
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